The Effect of Salt Addition on Sensory Quality and Bacterial Structure of Zhaguangjiao

On the basis of using electronic tongue and electronic nose to evaluate the quality of Zhaguangjiao, MiSeq high-throughput sequencing technology was used to analyze the bacterial diversity and explore the effect of different salt concentration on its quality. The results showed that with the increase of salt concentration, the taste and flavor indexes changed regularly. At the gate level, Firmicutes (84.87%) gradually increased, while Proteobacteria (13.65%) decreased gradually. At the genus level, the relative content of Lactobacillus increased gradually, and the average relative content was as high as 60.20%. When the salt concentration was 5%, the flora structure of Zhaguangjiao tended to be stable, and strength of good indicators (umami) in flavor and taste was moderate, while the relative intensity of defective indicators (sourness) was generally low. Thus, it can be seen that adding 5% salt to the Zhaguangjiao can significantly improve the quality of the Zhaguangjiao.